Strawberry Cheesecake Poke Cake Recipes

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
• In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.

STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
• Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
• Crush the remaining graham cracker and set aside.
• Pour the vanilla cake batter on the graham cracker base.
• Bake for 25-30 minutes until an inserted toothpick comes out clean.
• Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
• In a large bowl, mash strawberries with a whisk until very fine.
• Add cream cheese and condensed milk, whisking until there are no large lumps.
• Add the milk, stirring until smooth.
• Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
• Spread the whipped topping evenly on top.
• Chill the cake anywhere from 3 hours to overnight.
• Slice, and serve with strawberries and the reserved graham cracker crumbs.
• Enjoy!

STRAWBERRY CHEESECAKE POKE CAKE

Steps:

• Heat oven to 350°F.
• Cut 12 strawberries in half; reserve for later use. Mash remaining strawberries (about 1 cup).
• Spray 13x9-inch pan with cooking spray. Cover bottom of pan with 8 graham crackers sheets breaking as necessary to fit. Prepare cake batter as directed on package; stir in mashed strawberries. Pour into prepared pan.
• Bake 30 to 34 min. or until toothpick inserted in center comes out clean. Remove cake from oven. Cool 20 min before poking deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Gradually add milk, beating on low speed after each addition until blended. Immediately pour cream cheese mixture into holes in warm cake. (If necessary, use back of spoon or spatula to gently press cream cheese mixture into cake to completely fill all holes.)
• Refrigerate 1 hour. Frost with COOL WHIP just before serving. Top with reserved strawberry halves. Crush remaining graham cracker; sprinkle over cake.